Runzas (1949) on Sandwiches of History

Presenter / Channel

• Sandwiches of History (presenter referenced as “me”).
• Uses:
  • Recipe cards sent by Rachel (from her Aunt Eva)
  • A recipe from her grandma
• Notes that Runzas are described as originating in Nebraska.

Ingredients (with quantities where provided)

Dough / Bread

• Yeast, mixed with:
  • Warm water (quantity not specified)
  • Sugar (amount not specified)
• Separate bowl mix with:
  • Warm water (quantity not specified)
  • Sugar (amount not specified)
  • Salt (amount not specified)
  • Oil (amount not specified)
• Flour:
  • 3 cups flour, then 3 more cups flour (total 6 cups)
• Extra oil for oiling the bowl
• For serving bread:
  • Unsalted butter (amount not specified)
  • A little salt (to add to butter; amount not specified)

Runzas Filling

• Ground hamburger (amount not specified)
• Salt and pepper (to season; amounts not specified)
• Chopped cabbage (amount not specified)
• 1 can cream of chicken soup
• Granulated garlic (amount not specified)
• Shredded cheese:
  • Cheddar used (type not specified in subtitles; cheddar substituted/selected)

Serving “Plus-Up” (Variation)

• Dill pickles (quantity not specified)
• Spicy brown mustard (amount not specified)

Equipment / Prep Required

• Bowls (at least 2 for dough mixture + 1 oiled bowl for proofing)
• Spoon (for mixing flour)
• Loaf pan (for half the dough)
• Pan/skillet (for sautéing beef and cabbage)
• Oven preheated to 350°F
• Cooling/resting space

Method (Step-by-Step)

1) Make Yeast Mixture (Active)

1. Add yeast to warm water with sugar.
2. Mix and let sit until foamy.

2) Mix Dough Base

1. In a separate bowl, combine warm water + sugar + salt + oil.
2. Whisk in the foamy yeast mixture.

3) Add Flour & Form Dough

1. Add 3 cups flour and mix until combined.
2. Add 3 more cups flour and continue mixing until combined.

4) Proof Dough

1. Place dough in an oiled bowl.
2. Cover and rest for 1 hour.

---

5) Make Filling (While Dough Rests)

1. Sauté onions until ready (timing not specified).
2. Add hamburger; cook.
3. Season with salt and pepper.
4. Transfer cooked meat to a bowl.
5. In the same pan, sauté chopped cabbage; season.
6. Transfer cabbage into the beef mixture.
7. Add: - 1 can cream of chicken soup - granulated garlic - shredded cheese (cheddar used)
8. Mix together and let cool.

---

6) Assemble Runzas / Bread

1. After 1 hour, divide dough: - Half into a loaf pan (for white bread) - Other half becomes Runzas
2. For Runzas: roll dough into about 4” x 5” portions.
3. Add 1 to 2 tablespoons filling to each.
4. Fold sides over to enclose the filling.

---

7) Bake Runzas

1. Bake at 350°F for 15–20 minutes.
2. Loaf may need a little longer (no time given).
3. Let Runzas cool for a bit (then later the loaf needs more resting/cooling).

---

8) Bread Finishing / Serving

1. Bread must rest for a few hours.
2. Note from presenter: let the loaf cool completely before proceeding.
3. Serve with unsalted butter and “a little salt” added.

Tips, Mistakes, and Technique Notes

• The presenter comments they’re “a bad baker” and had one Runza “explode,” implying:
  • overfilling, and/or
  • imperfect rolling
• They plan to improve the ratio of filling to bread next time.
• Flavor emphasis while tasting:
  • garlic + cream of chicken soup + beef
  • plus onions/cabbage/cheese
• Since cheese type wasn’t specified in the original instructions, they used cheddar.

Plating / Serving Suggestions

• Eat Runzas plain first.
• Optional “purist” upgrade (variation):
  • Cut open the Runza
  • Add dill pickles
  • Add spicy brown mustard
• Bread is used for sandwiches later.

Flavor Assessment (Mentioned)

• Original Runza scored about 8 to 8.5
• With pickle/mustard upgrade: about 9
• Bread described as dense (blamed on the baker, not the recipe), but still used for sandwiches.

Variations Discussed

• Original Runza filling: beef + onions + cabbage + cream of chicken soup + granulated garlic + cheddar

• Plussed-up Runzas: add dill pickles + spicy brown mustard after cutting open

Sources / References

• Recipe cards sent by Rachel (from her Aunt Eva)
• Plus a recipe from her grandma
• Presented in Sandwiches of History video: “Runzas (1949)”